Chicken Shawarma Bowl
Middle EasternVegetarianGluten free30 minHigh proteinBudget friendlyLow calorieVegetarianGluten freeHigh proteinLow calorie
20 min4 servings
Why this meal
Ready in 20 minHigh proteinBudget friendlyVegetarianGluten-freeLower calorie
Ingredients
- 4 medium carrots
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 0.5 teaspoons ground cumin
- 0.25 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups plain yogurt
- 2 tablespoons fresh cilantro
- 1 tablespoons toasted sesame seeds
Instructions
- 1.Peel and grate the carrots into thin strips or use a julienne peeler.
- 2.In a small bowl, whisk together the olive oil, lemon juice, honey, ground cumin, ground cinnamon, salt, and pepper to create the dressing.
- 3.Pour the dressing over the grated carrots and toss well to combine, allowing the flavors to meld for about 10 minutes.
- 4.In another small bowl, mix the plain yogurt with a pinch of salt and a drizzle of olive oil.
- 5.Just before serving, spread the carrot salad on a serving plate, drizzle the yogurt evenly over the top, and sprinkle with chopped fresh cilantro and toasted sesame seeds.
- 6.Serve chilled or at room temperature.
Recipe by
Tess Laurent